Soft, moist and slightly crispy on the edges, these chocolate chip cookies made with out eggs are amazingly delicious. Whether you are allergic to eggs, do not eat eggs or eat them…. you need to try them, as these cookies tastes as good as the classic ones.
For me a cookie should be moist, slightly crispy on outside, buttery and delicious with right amount of sweetness. These eggless chocolate chip cookies checks all these categories.
No chilling, no stand mixer, simple ingredients and easy instructions makes it quick and convenient for anyone who want to try these cookies.
This is such an easy fool proof recipe for some one who is just starting to bake. With Christmas around the corner, try making these home made cookies with your kids. With no raw eggs in the dough, kids can also enjoy eating the cookie dough.
These cookies are not Vegan, they just don’t have eggs, but they do have butter and milk. If you are looking to add eggs, then do try my regular chocolate chip cookies.
Ingredients needed to make Chocolate Chip Cookies with out Eggs:
- All Purpose Flour
- Butter ( at room temperature)
- White Sugar
- Brown sugar (keeps the cookies moist)
- Chocolate chips (the star ingredient, use good quality chocolate chips)
- Salt ( enhances the flavor of other ingredients)
- Vanilla extract
- Milk
Method-
Adjust oven rack to middle position and heat oven to 350 F. Line baking sheet with parchment paper. Whisk the flour, salt and baking soda together in bowl
1- In a large bowl add the softened butter.
2- Whisk the butter till it becomes creamy, about a minute.
3- Add the white sugar and brown sugar to the butter mixture and whisk till well incorporated, about two minutes.
4- Add in the vanilla extract and milk and whisk again.
5- Now add in the mixed dry ingredients.
6- Using a spatula gently fold in the dry ingredients to the wet ingredients.
7- Add the chocolate chips and gently fold in again.
8- At this point, when you hold the dough it should be soft but not sticky. The consistency should be some where between wet and dry. If the mixture is crumbly, add little more milk (start with a teaspoon). But if the mixture is sticking to your hands, add little flour to get the right consistency (again start with ½ to 1 teaspoon of flour)
9- By now the oven should be getting preheated, so lets start making the balls.
10 – Take about 1 table spoon of the dough and make them to round balls.
11- Very gently flatten the dough, though this step is optional.
12- Bake for 10 to 12 minutes, until edges are set but center is still soft. I baked mine for 10 minutes.
13- Let cookies cool slightly on the sheet and then cool for atleast ten minutes before enjoying them.
Tips to make the best eggless chocolate chip cookies-
Soft butter – it is important to remove the butter from the fridge several hours before making the cookies. If the butter is not soft enough, you may get dry dough and will need more liquid. This may change the texture and taste of your cookie.
Do not over bake – It is so easy to over bake the cookies. The cookies will barely brown when done and will be soft. They will firm up as they cool. If you over bake, they will get hard.
Shelf Life, If properly stored in air tight container the chocolate chip cookies can stay fresh for up to a week at room temperature and up to two weeks in the refrigerator.
Sending these cookies to Srivalli’s Kid Delight event , guest hosted by lovely Srividhya.
More Chocolate recipes –
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Eggless Chocolate Chip Cookies
Ingredients
- 1 cup + 2 tablespoon All Purpose Flour
- ½ cup unsalted butter (8 tablespoons or 115 gms)
at room temperature - ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 tablespoon milk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
add more if you like it
Instructions
- Adjust oven rack to middle position and heat oven to 350 F. Line baking sheet with parchment paper.
- Whisk the flour, salt and baking soda together in bowl
- In a large bowl add the softened butter. Whisk the butter till it becomes creamy, about a minute.
- Add the white sugar and brown sugar and whisk till well incorporated, about two minutes.
- Add in the vanilla extract and milk and whisk again.
- Now add in the mixed dry ingredients and fold in gently using a spatula.
- Add the chocolate chips and gently fold in again.
- At this point, when you hold the dough it should be soft but not sticky. The consistency should be some where between wet and dry. If the mixture is crumbly, add little more milk (start with a teaspoon). But if the mixture is sticking to your hands, add little flour to get the right consistency (again start with ½ to 1 teaspoon of flour)
- Take about 1 table spoon of the dough and make them to round balls. Gently flatten the dough, this step is optional.
- Bake for 10 to 12 minutes, until edges are set but center is still soft. I baked mine for 10 minutes.
- Let cookies cool slightly on the sheet and then cool them on a wire rack for atleast ten minutes before enjoying them.
Ruxana
Delicious cookies!
Madhavi
Thank You Ruxana!